Recipe information
Yield
Makes about 1 cup
Ingredients
1 (1-pound) eggplant, halved lengthwise and flesh scored in a crosshatch pattern
4 tablespoons extra-virgin olive oil
1/4 cup Kalamata or other brine-cured black olives, rinsed, patted dry, and pitted
1 tablespoon drained bottled capers, rinsed
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Rub eggplant with 2 tablespoons oil and bake, cut sides down, in a small baking pan in middle of oven until flesh is browned and very tender, about 50 minutes.
Step 3
Scoop flesh from eggplant into a food processor, discarding skin, and purée with olives, capers, remaining 2 tablespoons oil, and salt and pepper to taste.
